Photography by Dena at Luvly Content
Executive Head Chef at Portmarnock Resort Peter Limbeck shares his life in food
Peter Limbeck shares his life in food, from his earliest memories to his favourite flavours and culinary inspirations.
Peter Limbeck has just been appointed as Executive Head Chef at Portmarnock Resort & Jameson Golf Links, as the resort edges towards its 30th birthday. A highly acclaimed figure on the Dublin food scene, Peter brings with him two decades of experience at award-winning venues such as O’Connells and the five-star Radisson Blu St. Helen’s Hotel, where he held the position of Executive Head Chef for eight years.
Having joined Portmarnock in June 2025, Peter has spent months planning and refining new menus for the resort’s guests, with a particular focus on The Seaview restaurant. Here he shares his life in food.
What are your earliest memories of food?
It’s got to be Sunday lunches in my grandma’s house. It was always a table full of delicious homemade food.
How would you describe your relationship with food?
I’d describe my relationship with food as generally positive and balanced. I see food as both nourishment and something to enjoy.
What was the first meal you learned to cook?
Although I often got involved in cooking at home, I think the first meal I learned to do completely on my own was chicken broth soup with vegetables and noodles. That was when I was first a trainee chef in a hotel.
How did working with food become your career?
I’ve always had a natural interest in food. As previously mentioned my grandmother was a great cook and I loved to help her. I guess those moments are when it started – running around my grandmother and helping her with small things (or more likely being in her way!). And of course her letting me try things from the wooden spoon or the pot!
What’s your go-to breakfast?
I have to say a full Irish is my favourite but I also love pancakes and eggs benedict with extra hollandaise. But the absolute best thing would be all of those together – I can eat a lot!
If you’re impressing friends and family at a dinner party, what are you serving up?
Cooking at home isn’t the same as cooking at work as I don’t have all the same specialist tools and equipment. But I would probably do something nice and simple – at this time of the year probably lamb chops with chimichurri and roasted new potatoes with rosemary and garlic.
Who is your culinary inspiration?
It’s not just one thing or one person I get inspiration from – I take bits and pieces from magazines, colleagues, tv, etc. On a base level, I like simplicity and good ingredients.
What would your last meal on earth be?
Oh that’s a tough one! If I can only pick one thing it would be deep fried Edam cheese with fries and tartar sauce. It’s one of my favourites from back home and I don’t get chance to eat it here very often.
What’s your go-to comfort food?
Chinese food. I love the variety and flavours.
What’s the go-to quick meal you cook when you’re tired and hungry?
That really depends whether I’m at home or at work. At work I have more choice, but typically always end up either with a sandwich or chowder. At home I love a bit of garlic bread!
What is one food or flavour you cannot stand?
I wouldn’t say there’s anything I completely can’t stand, but I’ve never been a big fan of liquorice.
Hangover cure?
Ha, it has been a while since I have been drinking! But from what I remember, the best idea is to sleep it off and maybe have a bit of chicken broth soup.
Sweet or savoury?
I love both! You can’t always go with savoury and you can’t always go for sweet! There needs to be balance, like in everything.
Fine dining or pub grub?
It completely depends on the situation, the company and the occasion, but day-to-day I’m a simple man, so if it’s my choice I would probably opt for pub grub.
Favourite restaurant in Ireland?
Other than The Seaview of course? I’d say The Greenhouse, Bastible and Fire are some of my favourites.
Best coffee in Ireland?
I’d say 3fe, Bewleys and Butlers – I love the choice of chocolates.
What are your thoughts on the Irish foodie scene?
The Irish food scene has really grown over the past few years. It’s become much stronger and more creative. People are more focused on local Irish produce and small markets. New places are popping up all the time, which is great to see.
What’s your favourite thing about cooking?
It has to be the creativity. There are endless options when it comes to food, and the combination of ingredients. And of course my next favourite bit is eating it!
What does food — sitting down to a meal with friends, mindfully preparing a meal, nourishment, etc — mean to you?
It’s a one of the best things in the world to find the time to hang out and cook with friends, sharing the experience and then sitting down and chatting and telling stories. I love those moments. I go with a group of friends once a year to place close to the sea and we have amazing BBQs. Everybody helps and everybody has a great time.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
Well I believe every place has their own individual problems or areas to improve, but we all have one issue in common. The shortage of qualified chefs in Ireland.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
One standout experience I have had recently was in Volpe Nera. One of my former colleagues works there as a sous chef so I went along to visit him and try their menu. I have to say the food was outstanding – each dish felt simple at first, but the level of technique and balance behind it was clear. Of course, I had to taste the whole menu to be sure, including desserts!
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
Again I would like to thank my grandmother who is looking after me now from heaven. She was the reason behind my passion.
Secret ingredient — What, in your estimation, makes the perfect dining experience?
Good company.
Photography by Dena at Luvly Content.
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